Recipe: Ultimate Grasshopper Cookies

Ingredients:

• Cookies:
  • 1 Box Devil’s Food Cake mix
  • 2 eggs
  • 1/2 C. butter, melted
  • 1 tsp. vanilla extract
  • 3 Tbsp. brown sugar
• Mint Frosting:
  • 2-3 C. powdered sugar
  • 3/4 C. butter, softened
  • 1 1/2 tsp. peppermint extract
  • milk, if needed
  • green food dye (for a more dark green if desired)
• Chocolate Glaze:
  • 1 1/2 C. chocolate chips (I like to use chocolate “melts”)
  • 4 Tbsp. butter
  • Andes Mint Candies, roughly chopped

Directions:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (let it cool a little, so it doesn’t cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble: Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.

Thanks to Your Cup of Cake for the recipe!